Wednesday, August 31, 2011

Black Bottom Cupcakes

I am so looking forward to the weekend. A three day weekend and a send off for the summer.

How about you? What are you excited about this week? Or this coming weekend?

To mark the almost weekend I decided to make something sweet for my dear co-workers. We work so hard throughout the week and weekend, we deserve a treat. I hope they enjoy all the hard work I put in baking for them.

This is a new one for me. I hope it tastes as good as it sounds.

Black Bottom Cupcakes
From the complete Magnolia Bakery Cookbook

Ingredients:

Cream Cheese Filling

3/4 pound cream cheese (one and one-half 8-oz packages)

1/2 cup sugar

1 large egg, room temperature

1/3 cup miniature semisweet chocolate chips

Cupcakes

1-3/4 cups all-purpose flour

3/4 cup unsweetened dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable oil

1 cup sugar

1 cup buttermilk

2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees

Line two 12-cup muffin tins with 18 cupcake papers

Cream Cheese Filling:

In a medium bowl

Beat the cream cheese and sugar until smooth

Add the egg and beat well

Stir in Chocolate chips.

Set aside

Cupcakes:

In a small bowl.

Combine flour, cocoa, baking soda, and salt.

Set aside

In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar.

Add the dry ingredients in two parts, alternating with the buttermilk and vanilla.

Make sure all ingredients are well blended

Carefully spoon the cupcake batter into the cupcake liners, filling them about 2/3 full.

Drop a small scoop of the cream cheese filling on top of each cupcake.